Mix lemon juice with half a cup of slightly warm water. Set aside for making the Chana (Paneer).

Mix half a cup of water with whole milk. Boil it in a thick-bottomed pot for about 7-8 minutes on medium heat.

Turn off the heat. Slowly pour in the lemon water in two parts. After the first part, stir well with a spatula. Then add the rest of the lemon water.

The milk will begin to separate into paneer and whey.

Cover the pot and let it sit for 5 minutes.

After 5 minutes, remove the lid and drain the whey from the paneer using a strainer.

Do not rinse the Chana after separating it from the whey. Rinsing with cold water will make the paneer tough.

Take the Chana and put it in the center of a cheesecloth. Gather and tie the edges of the cloth.

Place the cloth-covered Chana on a flat surface. Put something heavy on top of it (like a grinding stone) for 10 minutes to remove extra water.

After straining the cheesecloth, you'll have a flat block of fresh Chaana.

Kneading is very important for good Roshogolla. You need to knead the paneer/ Chenna until it's smooth to get soft Roshogolla.

After kneading, add semolina and flour to the chana and knead again to mix well.

Cover it with a cloth. Then, make the syrup before shaping the chana into balls.

To make the syrup for soaking the Roshogolla, we need a light syrup. I used date palm jaggery and sugar in a 2:1 ratio.

Put about 6 cups of water in a big pot and bring it to a boil.

Add the jaggery and sugar to the boiling water and cook on low heat until they're completely dissolved.

This will take about 5 minutes. Have some extra water ready to add if the syrup gets too thick.

Remove any unwanted bits that float to the surface of the syrup with a spoon.

Shape the chana into round balls. The chana from 2 liters of milk should make about 20-25 balls.

Be sure the balls don't have any cracks.

Put all the balls into the syrup at the same time. Cover the pan and cook on low heat for 30-40 minutes. It took me 40 minutes to cook the date palm jaggery rosogolla.

You can also use a pressure cooker. Cook for about 8 minutes on low heat until you hear two whistles. After the two whistles, take off the weight and cook for 5 more minutes on low heat.

I used a large 5-liter pot. If you don't have a big pan, cook the rosogolla in smaller groups.